Slice And Bake Oatmeal Cookies

The biblical evidence : Matthew 1:18-25 1. Joseph and Mary were betrothed (1:18, 20, 24), a relationship regarded as the legal equivalent of marriage. In other words, betrothal could be broken only by a formal divorce. This is why Joseph is referred to as her “husband” (v. 19). 2. Although betrothed, the relationship had not yet been consummated sexually (see vv. 18, 25; also Luke 1:34). 3. Mary’s pregnancy is attributed to the Holy Spirit: a. Verse 20 – “of the Holy Spirit.” b. Verse 16 – “and to Jacob was born Joseph the husband of Mary, by/of whom [feminine] was born Jesus.” Matthew clearly excludes Joseph. c. Note that the repeated active verb (“was the father of” or “begot”) gives way to a divine passive in v. 16 (i.e., God is the active agent in the conception and birth of Jesus). 4. Joseph is instructed to take Mary into his house and to name the child (vv. 20-21) thereby establishing for Joseph legal paternity of the child. Hence the community came to believe that Joseph was Jesus’ father (Lk. 2:48; Mt. 13:55). Luke 1:26-38 1. Mary is explicitly identified as a “virgin” (parthenos, v. 27), a fact she confirms in v. 34. 2. Verse 35 clearly attributes the conception to the work of the Holy Spirit. 3. The terms translated “come upon” and “overshadow” (v. 35) are not euphemisms for sexual relations. They are simply figurative expressions for divine intervention by which God will supercede the natural order of things. 4. For the term “overshadow,” see Ex. 40:35; Psm. 91:4; 140:7; Mt. 17:5; Mk. 9:7; Lk. 9:34 (cf. also Gen. 1:2). The emphasis is on the powerful creative presence of the Spirit in bringing to pass the conception of the man Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Cookies, Desserts	144	Servings

INGREDIENTS

1 1/2	c	Vegetable shortening
1 1/2	c	Granulated sugar
1 1/2	c	Packed brown sugar
3		Whole smilin' eggs
1 1/2		Teaspoons vanilla extract
1 3/4	c	All-purpose flour
1 1/2		Teaspoons salt, decrease!
1 1/2		Teaspoons baking soda
4 1/2	c	Rolled oats, uncooked
3/4	c	Chopped nuts
3/4	c	Raisins

INSTRUCTIONS

THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut
four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream
shortening, granulated sugar and brown sugar in a large bowl until
smooth. Beat in eggs and vanilla until light and fluffy.  In a medium
bowl, combine flour, salt and baking soda. Gradually stir flour
mixture into egg mixture until blended.  Stir in oats, nuts and
raisins.  Divide dough into 4 equal pieces. Shape each piece into an  8
to 10-inch roll. Wrap each roll in 1 piece of waxed paper or  plastic
wrap. Place wrapped rolls in a plastic freezer container with  a
tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of
heavy-duty foil. Label with date and contents. Store in freezer.  To
bake 1 roll, preheat oven to 350 f.  Lightly grease 2 large baking
sheets; set aside.  Cut prepared frozen dough into 1/4 inch thick
slices. Place about 1 inch apart on baking sheets and bake 10 to 12
minutes until edges are browned and centers are slightly set.  Cool
completely on wire racks.  Use within 6 months. YIELD:  4 rolls of
Slice & Bake Oatmeal Cookies  or about 12 dozen. (CON IN PART 2)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 48 Calories From Fat: 23 Total Fat: 2.5g Cholesterol: 1.2mg Sodium: <1mg Potassium: 16.3mg Carbohydrates: 6.3g Fiber: <1g Sugar: 4.9g Protein: <1g